Hill pollock and apple salad
6 servings
45 minutes
When everyone has already eaten their fill of Olivier salad, and the Old New Year is still ahead, it is worthwhile to rethink old recipes rather than invent new ones. Pickled cucumbers, eggs, onions, mayonnaise - all this evokes associations with either "Mime oza" or the popular squid salad. But it is worth diluting familiar tastes with beans, fried fish and, most importantly, the lively taste of green apple, and the salad will look more elegant and fresh.
1
Prepare all the ingredients. Boil the fish in salted water for 1-2 minutes.
- Pollock fillet: 300 g
2
Slice the onion into thin half-rings and place it in a bowl.
- Onion: 0.5 head
3
Pour 200 ml of boiling water, add vinegar and sugar. Let it sit for 30 minutes. Then drain the water.
- Vinegar essence 70%: 1 teaspoon
- Sugar: 1 teaspoon
4
Boil the eggs hard, place them under cold water, cool and peel. Cut into small cubes.
- Chicken egg: 3 pieces
5
Cut the fish fillet into small pieces.
- Pollock fillet: 300 g
6
Also slice the cucumbers.
- Marinated cucumbers: 2 pieces
7
Peel the apple and remove the seeds, then cut it into smaller cubes.
- Apple: 1 piece
8
Combine fish, beans, eggs, cucumbers, apple, onion, and fish in a bowl and mix.
- Pollock fillet: 300 g
- Canned white beans: 200 g
- Chicken egg: 3 pieces
- Marinated cucumbers: 2 pieces
- Apple: 1 piece
- Onion: 0.5 head
9
Mix yogurt with mayonnaise and dress the salad.
- Greek yoghurt: 50 g
- Mayonnaise: 50 g
10
Salt to taste, garnish with greens, and refrigerate until serving.
- Salt: to taste
- Fresh herbs: to taste